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Afternoon Tea Cakes.

• 1 breakfast cup flour
• 2  heaped dessertspoonfuls sugar
• 3  ozs. butter (or 3 tablespoonfuls)
• 1  egg (well beaten) and some milk
• 1 teaspoon Edmonds' Baking Powder
• Jam (raspberry preferred)

Rub butter into flour, then add sugar and Edmonds' Baking Powder, mix well, add egg and sufficient milk to make a light dough. Roll and cut into rounds; place a little raspberry jam on each, wet the edges, and press them together. Put on cold, greased oven shelf, and bake about 10 minutes.